For SevenFifty Daily, I cover how sake has become American brewers’ latest muse. Brewers are collaborating with sake producers, using sake yeast strains, and brewing their own, a move that makes sense when you consider that sake, like beer, is a fermented cereal beverage. “The fact that they have more alcohol than standard beer doesn’t matter,” John Laffler, the co-owner and brewer of Chicago’s Off Color Brewing, says of sakes, which generally have winelike alcohol levels. “It has nothing to do with the ABV. It’s a fermented cereal grain.”

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Heading to New Hampshire to visit the in-laws means two things: First, there’s buying plenty of @smuttynosebeer IPA, one of the formative beers of my drinking youth. (Also: 🔥!) Then there’s hanging with Sammy Bernstein, our Corgi-Chihuahua buddy. Gettin’ old in the city is tough for dogs, so he’s living his best retired life with a backyard and endless belly rubs. Which sounds like a pretty good life. #dogsofinstagram #sammybernstein

Living that puddle life with @moderntimesbeer Booming Rollers, a tropically tilted, clean-drinking IPA suited for repeat engagements. Also: it’s a holiday weekend? It is! We’ll be in New Hampshire tomorrow and Sunday, sandwiched around a one-day stay in Portland, Maine. Huzzah! Looking forward to checking out the new @austinstreetbrewery space, @izakayaminato for dinner, @blythandburrows and more. Because: for one night, me and @jenenec shall roam kid-free. That deserves a whee!

Back in the saddle in Brooklyn—for a few days, at least, till we hit Maine and New Hampshire this weekend—with my favorite corner spot @covenhovennyc and a fresh pint of @suarezfamilybrewery Tip Top, a brightly hopped blonde ale smoothed out with a touch of wheat and oats. Tastes like summer, sneaking up right around the corner.